食品システムにおける界面制御

• 小久保 定夫

  三菱化学フーズ株式会社開発グループ

• 松田 孝二

  三菱化学フーズ株式会社開発グループ

• 葛城 俊哉

  三菱化学フーズ株式会社開発グループ

書誌事項

タイトル別名

• Control of Interface in Various Food Systems
• ショクヒン システム ニ オケル カイメン セイギョ

抄録

Control of interface in food systems is a major consideration in the development, production, and marketing of food products such as bakery goods, confections, dairy products, cake mixes, margarines and cooking oils. Emulsifiers are commonly used in food applications for this purpose. The emulsifiers as food additives are controlled by a health organization in each country, and must meet the specifications. In Japan thirteen emulsifiers are approved by the Ministry of Health and Welfare. They are esters of edible fatty acids and polyols, such as glycerol, propylene glycol, sorbitol and sucrose. These esters can be modified by further esterification with organic acids such as lactic, diacetyl tartaric, succinic and acetic acids. In this paper we would like to describe interactions of emulsifiers with the components of foods including water, carbohydrates, fats and oils and protein from the viewpoint of surface chemistry.

収録刊行物

• 日本油化学会誌

  日本油化学会誌 45 (10), 1157-1167,1209, 1996

  公益社団法人 日本油化学会

キーワード

• food additives
• emulsifiers
• food systems
• surface chemistry
• food applications

詳細情報

• CRID: 1390282679070206720
• NII論文ID: 10002271074
• NII論文ID: 10006588297
• NII書誌ID: AN10512582
• DOI: 10.5650/jos1996.45.1157
• ISSN: 18841996
• ISSN: 13418327
• NDL書誌ID: 4068272
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I4068272
• Web Site: https://www.jstage.jst.go.jp/article/jos1996/45/10/45_10_1157/_pdf
• データソース種別:
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  • NDL
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可